YUGA SUSHI AND SAKE HOUSE

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by step ladder in wait station. Employee removed step ladder from sink area. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi bar- held on time- sushi rice 12:10-4:10. Establishment was provided written form to hold food on time. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in cook kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in cook kitchen and wait station. Repeat Violation

Basic - Cloth used as a food-contact surface under rice at sushi bar and under salmon in reach in cooler. Employee removed all cloths from food contact surfaces. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable in sushi bar.

Basic - Stored food not covered. Salmon thawing in cold hold unit un covered. Manager covered salmon with plastic wrap. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area. Repeat Violation

Basic - Cloth used as a food-contact surface, on multiple areas in kitchen and in sushi bar on top of rice, under food and dishes and equipment. Manager had employee remove all cloths. Repeat Violation

Basic - In-use tongs stored on oven door handle between uses. Employee removed tongs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave at sushi bar soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen blocked with crates and a bucket. Sink in wait station blocked with boxes of alcohol and a fan. Manager has employee removing items from sink area. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact storage shelves. Repeat Violation

Basic - Bowl or other container with no handle used to dispense eel sauce. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Clean linens stored in improper location on prep table in kitchen.

Basic - Cloth used as a food-contact surface under rice at sushi bar.

Basic - Drain cover(s) missing at 3 compartment sink. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler not I use stored on shelf under oven in disrepair. Legs on bottom in disrepair.

Basic - Food stored on floor. Case of mayonnaise stored on floor in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in panko crumbs.

Basic - Stored food not covered. Salmon on a tray stored in upright reach in cooler uncovered.

Basic - Working containers of food removed from original container not identified by common name. Flour, sushi vinegar, eel sauce and panko not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards,prep table, food cart next to fryer. Toaster oven heavily soiled.

Intermediate - No cleaning agent provided in wash compartment of sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In wait station.

Intermediate - Non-pitting surface rust on food-contact equipment. On the out side of reach in cooler make bar lid, all upright coolers and freezers in kitchen. On food contact shelves .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Drain cover(s) missing. Under 3 compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on food prep tables and food storage shelves.

Basic - Employee eating in a food preparation or other restricted area. Employee off a food prep table in kitchen next to make bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, keys and glasses stored on multiple food prep tables and shelves.

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Interior of ice machine/bin with rust that has pitted the surface

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Multiple cloths stored on floor under hand wash sink in kitchen and on prep table.

Basic - Soiled dry wiping cloth in use. Stored on prep tables .

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer needs to be changed out.

Basic - Worn, torn and/or soiled floors/carpeting. Floors soiled around and under equipment through out kitchen.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Plastic to go container in panko. Operator removed during inspection. Corrected On-Site